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Satay Chicken Rolls with Quick Pickled Vegetables
Satay Chicken Rolls with Quick Pickled Vegetables
Here’s a fresh, exciting take on the humble filled roll. This Asian-inspired chicken recipe is full of great flavours including the satay chicken, pickled vegetables and herbs. Ideal for summer entertaining where one will never be enough.
Makes 6 rolls
Prep Time 15 minutes
Cook Time 10 minutes
Easy
Ingredients
Pickled Vegetables
2 Tbsp boiling water
1 Tbsp sugar
1 Tbsp white wine vinegar
¼ tsp salt
1 Lebanese cucumber
1 small carrot, cut into very fine matchsticks
1 shallot, thinly sliced
400 g boneless chicken, sliced thinly
125 g pouch Wattie's Wok Creations Malaysian Peanut Satay Stir-Fry Sauce
6 crusty bread rolls
¼ cup coriander leaves
2 Tbsp mint leaves, roughly chopped
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
i
Malaysian Peanut Satay
Discover Malaysian flavours with Wattie's WOK Creations Malaysian Peanut Satay Sauce. Roasted peanuts and smooth coconut milk, combined with a hint of chilli and a blend of exotic spices, for a versatile mid-week Malaysian stir-fry.*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18Method
Step 1
1. Place the boiling water in a bowl with the sugar, vinegar and salt. Stir to dissolve. Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Cut the cucumber into fine matchsticks. Add to the vinegar mixture with the carrot and shallot. Mix well then set aside while preparing the chicken. Step 2
2. Heat a dash of oil in a frying pan over medium high heat. Add the chicken and stir fry for 3 to 4 minutes or until golden. Add the Wattie's Wok Creations Malaysian Peanut Satay Stir-Fry Sauce and stir fry for a further 3 to 4 minutes or until the chicken is cooked through.
Step 3
3. Cut the bread rolls in half but not all the way through. Place some of the warm chicken in each roll and top with the pickled vegetables. Top with coriander and mint. Tips
We used bake at home dinner rolls but any crusty bread rolls will work well.
Replace the carrot in the pickled cucumber recipe with a thinly sliced long red chilli, or add chilli as an extra
Extra pickled vegetables will keep refrigerated for 3 to 4 days - a great addition to a lettuce salad.
What do I need?
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1
Pickled Vegetables
2
2 Tbsp boiling water
3
1 Tbsp sugar
4
1 Tbsp white wine vinegar
5
¼ tsp salt
6
1 L ebanese cucumber
7
1 small carrot, cut into very fine matchsticks
8
1 shallot, thinly sliced
9
400 g boneless chicken, sliced thinly
10
125 g pouch Wattie's Wok Creations Malaysian Peanut Satay Stir-Fry Sauce
11
6 crusty bread rolls
12
¼ cup coriander leaves
13
2 Tbsp mint leaves, roughly chopped
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